As founding chef of P.E.I.’s Dayboat restaurant, and more recently Lot 30, Gordon Bailey has embraced the local abundance of potatoes on the east coast. They’re not only a Canadian staple — they’re delicious, nutritious and versatile enough to bake, purée, fry or sauté. Here are a few easy recipes for soup, hors d’oeuvres, sides, mains, and even dessert! Trade up traditional mashed potatoes this holiday season for one of these tasty dishes.